Instructions

Place the roasted, seeded butternut squash flesh into a large soup pot. Add the water, light coconut milk and grated ginger to the pot and bring to a boil. Turn heat down to simmer.

Place the oil in a skillet over medium high heat. Add the red bell pepper, onion and garlic. Sauté for 3 to 5 minutes, or until the veggies soften and become fragrant. Add the sautéed veggies to the soup pot.

*To roast the butternut squash, preheat an oven to 400F. Cut the squash in half and place cut side down on a large baking sheet. Roast for 45-55 minutes, or until the squash can be easily scooped out of its skin and tender when pricked with a fork. Scoop out the seeds and discard. Scoop out the flesh of the squash and set aside.